Gorgonzola, Pecan & Brussels Sprouts SaladNovember 9, 2015
There’s something about trilogies. From the comedic rule of threes to the Holy Trinity itself, we seem to instinctively know that great things come in threes.
Take this Gorgonzola, Pecan & Brussels Sprouts salad for example. It all hinges on three ingredients, each bringing a unique element to the dish. Without any one of them, the salad falls apart into overindulgence (without the freshness of sprouts), or dullness (with the crunch of pecans or the rich creaminess of Gorgonzola). Together, they are more than the sum of their parts – a perfect side or main event for an easy lunch.
For those still suffering from the trauma of overcooked roast dinner sprouts, this quick number will undoubtedly be a revelation. Raw sprouts! After trying this salad you may find it hard to ever return to boiling these little babies – they’re fresh, sweet and a little like cabbage, and of course is you’re anything like me you’ll relish the chance to prepare dinner even more quickly by cutting out cooking times. Pair with rich pungent Gorgonzola and roasted pecan nuts, and you’ve got yourself a winner. We’ve dressed this trio with some of their best friends: honey, thyme and English mustard.
Don’t forget to serve with fresh crunchy bread to sop everything up with!
Gorgonzola, Pecan & Brussels Sprout Salad
- 2 tbsp minced red onion
- 1 1/2 tbsp virgin olive oil
- 2 tsp English mustard
- 1 tsp honey
- 1 handful fresh thyme, chopped very finely
- 2 tbsp Gorgonzola, sliced
- 2 tsp balsamic vinegar
- 1 garlic clove, diced
- 1 handful roasted pecans, roughly chopped
- 1 pinch ground pepper
- 1/8 tsp salt
- 240g Brussels sprouts, very thinly sliced
- Combine everything in one salad bowl and toss!